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Mac and Cheese

From three-ingredient stovetop to a gilded gratin.

Serves
Active15 min
Total20 min
VesselLARGE POT
Units

The classic three-ingredient trick, macaroni, evaporated milk, cheddar, makes a glossy sauce in one pot with no roux and no oven.

Adapted from 3-Ingredient Stovetop Mac and Cheese by J. Kenji López-Alt · Serious Eats.

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    set a large pot of salted water over high heat. Ingredients are rows; steps merge columns left to right.
    4 quarts waterboil macaroni, 8 min · just shy of al dentetoss + emulsify, 3-4 min · low heat, stir until glossy
    1 tbsp kosher salt
    12 oz elbow macaroni
    1 can (12 oz) evaporated milk
    12 oz sharp cheddar, shredded
    4 tbsp unsalted butter, optional, for gloss
    1/2 tsp mustard powder
    a few dashes hot sauce, such as tabasco